BYU Mint Brownie Recipe - Karen MacLaurin

1 cup margarine
1/2 cup cocoa
2 Tablespoons honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 tablespoons baking powder
1/2 teaspoons salt
1 cup walnuts, chopped

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

Mint Frosting:
5 Tablespoons margarine
dash of salt
3 Tablespoons  milk
1 Tablespoons  light corn syrup
2 1/3 cups powdered sugar
1/2 teaspoon mint extract
1-2 drops green food coloring

Prepare mint frosting: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and
fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

Karen MacLaurin's Chocolate Frosting:
1 square chocolate unsweetened
2 Tablespoons butter
2 cups powdered sugar
1 pinch of salt
1-2 teaspoons of milk

Melt the chocolate and butter together on low heat.  Mix in the remaining ingredients. Carefully spread over the mint frosting.
Tip:  If you make the chocolate frosting ahead of time, warm in microwave for 10 seconds to get a beautiful sheen.

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